Artículos de revistas
Dental fluorosis in the primary dentition and intake of manufactured soy-based foods with fluoride
Fecha
2013-06Registro en:
Clinical Nutrition, Edinburgh, v. 32, n. 3, p. 432-437, June 2013
0261-5614
10.1016/j.clnu.2012.09.006
Autor
Carvalho, Cristiane Alves Paz de
Nicodemo, César Augusto Zanlorenzi
Mercadante, Daniela Cristiane Ferreira
Carvalho, Fábio Silva de
Buzalaf , Marilia Afonso Rabelo
Peres , Sílvia Helena de Carvalho Sales
Institución
Resumen
Background & aims: To identify manufactured soy-based products more recommended by pediatricians and nutritionists; to determine fluoride concentrations in these products; to evaluate children concerning fluorosis in primary teeth and its association with the consumption of soy-based products. Methods: Pediatricians and Nutritionists answered a questionnaire about soy-based products they most recommended to children. Fluoride concentrations of the 10 products more cited were analyzed with the ion-specific electrode. Dental fluorosis exams were performed in 315 4e6-year-old children. Dean’s Index was used to assess fluorosis. Among the children examined, 26 had lactose intolerance. Their parents answered a questionnaire about children’s and family’s profile, besides permitting the identification of soy-based products use. Chi-squared and Multivariable Logistic Regression tests were used (p < 0.05). Results: Fluoride content in the analyzed products ranged from 0.03 to 0.50 mg F /mL. Dental fluorosis was detected in 11% of the children, with very mild and mild degrees. Dental fluorosis in primary teeth was associated with lactose intolerance (p < 0.05), but there was no significant association with the use of manufactured soy-based products. Conclusions: Isolated consumption of soy-based products recommended by health professionals to children do not offer risk of dental fluorosis in primary teeth, which had a low prevalence and severity.